Mexican Tepache is one of our favorite fermented drinks. It’s sweet, sour, a little fizzy, ferments super fast and doesn’t need a culture to start it. And because it uses the parts of the pineapple that you’d normally toss (the peels and core), it’s a total bonus.
Recipe: Pineapple Tepache
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The key to this ferment is piloncillo, an unrefined cane sugar that comes in a cone shape and can be found online and in Mexican specialty stores. This sugar smells like a cross between maple sugar candy and cola, and once you taste it you’ll be sneaking it into your dessert recipes as well. You can sub in a cup of turbinado or brown sugar in a pinch.
Making Tepache could not be easier. Just toss your ingredients: pineapple peels and core, piloncillo, and some spices into a fermenter, top with water, cover and wait 2-3 days. You can ferment this recipe as either a half gallon or full gallon batch without changing anything but the water quantity. The half gallon size will be stronger and lends itself super well to cocktails or cut with a beer.
Ingredients
- 1 pineapple (rinsed well), peels and core onlysave fruit for another use
- 1 cone piloncillo
- 1 cinnamon stick
- 4 cloves
- water
Directions
Add pineapple peels and core, pilloncillo and spices to your fermentation jar and top with cool water. You don’t need to dissolve the sugar ahead of time, it will dissolve on it’s own during fermentation.
Cover with cloth, and secure. Let it ferment for 2-3 days out of direct sunlight.
Your tepache is ready to drink! We drink most of our tepache straight, over ice. You can ferment this recipe as either a half gallon or full gallon batch without changing anything but the water quantity. The half gallon size will be stronger and lends itself super well to cocktails or cut with a beer.
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